Lamb Pasanda

675 g boned lamb, cut into largish pieces
300 ml carton of Greek style yogurt
5 cloves garlic, crushed
3 tbsp white wine
1 medium onion, sliced
2.5 cm piece fresh ginger finely chopped
3 tbsp vegetable oil
2 tbsp Medium Curry Powder
2 tbsp water
1 tbsp sugar
1 tomato, chopped
2 cardamom pods
2 tbsp ground almonds or ground white poppy seeds
Salt to taste

Beat the lamb into thin pieces 5 mm thick. Place the lamb in a bowl and cover with a mixture of yogurt, garlic and wine.
Leave to marinate in a refrigerator for four hours or overnight.
Gently fry the onion and ginger in the oil until soft and lightly browned.
Add the curry powder and fry for a further 5 minutes.
Stir in the lamb and marinade, then add the water. Bring to the boil, add the sugar, tomato and cardamom pods.
Simmer uncovered for approximately 45 minutes or until the lamb is tender.
Stir in the ground almonds and season to taste. Spoon into a serving dish and serve.
SERVES 4









Lamb Pasanda
Lamb Pasanda
Ingredients 675 g boned lamb, cut into largish pieces 300 ml carton of Greek style yogurt 5 cloves garlic, crushed 3 tbsp white wine 1 medium onion, sliced 2.5 cm piece fresh ginger finely chopped 3 tbsp vegetable oil 2 tbsp Medium Curry Powder 2 tbsp water 1 tbsp sugar 1 tomato, chopped 2 cardamom pods 2 tbsp ground almonds or ground white poppy seeds Salt to taste Instructions Beat the lamb into thin pieces 5 mm thick. Place the lamb in a bowl and cover with a mixture of yogurt, garlic and wine. Leave to marinate in a refrigerator for four hours or overnight. Gently fry the onion and ginger in the oil until soft and lightly browned. Add the curry powder and fry for a further 5 minutes. Stir in the lamb and marinade, then add the water. Bring to the boil, add the sugar, tomato and cardamom pods. Simmer uncovered for approximately 45 minutes or until the lamb is tender. Stir in the ground almonds and season to taste. Spoon into a serving dish and serve. SERVES 4



































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